Sago – Malaysian Coconut Mango Tapioca
Makes 6-8 servings
3/4 cup small pearl tapioca
2 very ripe mangos, peeled, pitted, and cut into 1/4-inch cubes (or frozen 12-oz bag - or more, can’t go wrong if with more mango)
1 cup unsweetened coconut milk
¾ cup sweetener OR 1/3 cup minced crystallized ginger
1-2 Tablespoons of lime juice
Pinch of salt
Mint leaves for garnish (optional)
1. The pudding be made at least 2 hours ahead so that it chills properly. It's best served within 24 hours, but the leftovers will keep for 3 more days stored in an airtight container in the fridge.
2. In a large bowl, soak the tapioca in 2 cups cool water for 15 minutes. Drain through a fine-meshed sieve.
3. Meanwhile, in a blender, puree half of the mango with the coconut milk and transfer to a large bowl, along with the remaining mango.
4. In a medium pot, bring 3 ½ cups water to a boil. Add the tapioca and cook until there is only a faint white dot left in the center of each tapioca pearl, about 8-10 minutes, stirring frequently. (To check, taste one of the pearls; it should be soft, not crunchy.) Remove from the heat.
5. Add the blended mango and coconut milk to the tapioca and stir well. Taste the pudding and add lime juice and salt to balance the flavors. Taste again and add sweetener and/or crystallized ginger to your liking. Pour into a serving bowl or six individual cups and chill until cold, about 2 hours. The consistency should be like that of fruited yogurt. Garnish with the mint leaves, if desired, before serving.
Chocolate Tahini Cookies
Makes around 20 cookies
These cookies are the cookies to make when you are short on time. If you have a well-stocked pantry and eggs, you’re good to go! You can also substitute each egg with a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, let sit for 10 minutes). Consider mixing chocolate chips into the dough if you’d like a richer treat. Garnish the plate with pomegranates to make a festive platter.
2 large eggs
2 teaspoons pure vanilla extract
1 cup tahini
1⁄2 cup pure maple syrup
1 teaspoon baking soda
1⁄4 teaspoon sea salt
1⁄2 cup cacao powder
1 cup sesame seeds
1. Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, whisk together the eggs and vanilla. Add the tahini and maple syrup and stir to combine. Add the baking soda and salt and sift in the cacao powder. Mix well. The consistency will be more like batter than dough.
3. Place the sesame seeds in a separate bowl. Use two spoons (the smaller of the spoons used for every day eating) to handle the dough. Use one to scoop the dough and the other to scrape the dough into the bowl of sesame seeds and roll to coat. Transfer to the prepared baking sheet about 2 inches apart.
4. Bake for 10 to 13 minutes until they’re hardened on top and expanded and transfer to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.
Rosemary Honey Pecan Cookies
Makes about 20 cookies
2 cups raw pecans
¼ cup almond flour
½ teaspoon sea salt
1/3 cup plus 1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon minced fresh rosemary
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Place the pecans in a food processor and pulse until finely ground. Add the flour and salt and pulse to combine. Add the honey, vanilla and rosemary and pulse until the dough starts to stick together.
Shape into 1-inch balls, place on cookie sheets about 2 inches apart and flatten so they are around 1/3 inch thick. Bake for 20-25 minutes, until the cookies are just starting to become golden brown around the edges and on top. Watch the edges to make sure they’re not getting to dark. Carefully transfer to a wire rack to cool. Keep in an airtight container for up to a week.
Smokey Chocolate Honey Hazelnut Cookies
Makes 18 cookies
These decadent cookies come together in no time at all with ingredients you likely have in your pantry. The smoked salt adds a welcome depth to each bite, but feel free to use sea salt if you don’t have any on hand.
2 cups Oregon Orchard roasted or natural hazelnuts
1/4 cup cocoa powder or cacao powder
1 teaspoon baking soda
1/2 teaspoon smoked salt, plus more for sprinkling
1/3 cup plus 2 Tablespoons honey
1 teaspoon room temperature coconut oil
1 teaspoon vanilla extract
3 Tablespoons dark chocolate chips
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
In a food processor, grind the hazelnuts on the high setting into the texture of coarse sand. Add the cocoa powder, baking soda, and smoked salt and pulse to combine. Add the honey, coconut oil, and vanilla extract and pulse, stopping to scrape the sides as necessary, until the dough sticks together when you form it into a ball with your hands. Transfer to a bowl and fold in the chocolate chips.
Using your fingers, place rounded tablespoons onto the baking sheets about 2 inches apart. It helps to get your fingers and the spoon a bit wet so the dough doesn’t stick to your fingers or the spoon. Bake for 10-12 minutes until the cookies are no longer sticky on top and are just barely firm around the edges.
Sprinkle the remaining smoked salt on top then carefully transfer to a wire rack. They will become more firm as they cool. Store in an airtight container for up to one week.